NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup baby potatoes

1 cup broccoli florets

0.5 cup red bell pepper

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp dried oregano

1 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.

• 2

  Cut the chicken breast into 1-inch bite-sized pieces and halve the baby potatoes so they cook evenly.

• 3

  In a large mixing bowl, whisk together the extra virgin olive oil, lemon juice, dried oregano, garlic powder, sea salt, and black pepper.

• 4

  Add the chicken pieces, halved potatoes, broccoli florets, and sliced red bell pepper to the bowl, tossing thoroughly to coat everything in the lemon-herb mixture.

• 5

  Spread the ingredients in a single layer across the prepared sheet pan, ensuring they are not overcrowded so the vegetables can roast rather than steam.

• 6

  Place the pan in the oven and roast for 20 to 25 minutes, or until the chicken is cooked through and the potatoes are fork-tender and golden brown.

• 7

  Remove from the oven and serve immediately while the chicken is juicy and the vegetables are perfectly crisp-tender.